Noma head chef René Redzepi: the philosophy that's made his restaurant the best in the world

René Redzepi asks: "If it was that easy to cook why is there so much
bad food?"

It’s impossible not to be struck by René Redzepi’s positivism as he works. “Everything here is super tasty! We’re on to something,” he declares of an egg, cress and wild garlic dish. “Maybe a touch more spice,” is the ruling on another combination, but never, “This is wrong”.

There is little doubt that this attitude is central to Noma being named the best restaurant in the world in the San Pellegrino Restaurant Magazine Awards for the second year running.

Xanthe Clay ventures into his inner sanctum, the development kitchen of Noma, to find out what makes the man behind the Noma tick.